Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar until mixture resembles coarse crumbs. Add oats; pulse just until blended.
Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up sides of 9-inch square pan.
Toss fruit with dry pudding mix and remaining sugar; spoon into crust. Sprinkle with reserved oat mixture.
Bake 50 to 55 min. or until rhubarb is tender. Cool slightly.
Kraft Kitchen Tips!
This colourful berry dessert makes a great treat to share with friends and family.
Apple Crumble Pie
Prepare recipe as directed, substituting 6 cups coarsely chopped cooking apples, such as Granny Smith, for the rhubarb and strawberries.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 240 mg
Carbohydrate 55 g
Fibre 3 g
Sugars 35 g
Protein 4 g
9 servings, 1 piece (142 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.